NOPI

"Part of the Yotam Ottolenghi stable, this charmingly run all-day restaurant sports a bright, clean look – and offers food to match. The selection of sharing plates feature some playful elements, along with a fresh acidity running throughout. There’s a great choice of vegetable dishes and influences come from the Middle East, Mediterranean and across Asia – like the char siu cauliflower or the sea bass with saag aloo. The service team work with warmth and pride, which contributes to a wonderfully uplifting atmosphere." - Michelin Inspector

"Chef Yotam Ottolenghi is widely regarded as the London King of Vegetables and when it comes to the salads at his Soho restaurant Nopi, we very much consider ourselves to be royalists. You’ll be greeted by huge platters of fresh salad as you walk into the sophisticated dining room, with everything from roasted aubergine to dates to fried garlic included in their vegetable dishes. If the crushed carrot and coconut number is on then consider it mandatory. God save our salad king." - Heidi Lauth Beasley, Daisy Meager, Sinead Cranna, Jake Oliver

"Nopi, Yotam Ottolenghi’s upscale restaurant in Soho, is Perfect For any time you need to impress someone but also not look like you’re trying too hard. It’s the restaurant equivalent of, ‘oh, this old thing?’. The Middle Eastern/Mediterranean sharing plates lean towards being mostly vegetarian and are uniformly tasty. They're where the best action is. Get the courgette fritters or burrata with blood orange." - David Paw

"A restaurant proper from Yotam Ottolenghi and head chef Ramael Scully — now in his own surrounds at Scully — Nopi is still relaxed, still an all-dayer, but the menu is more fully realised than the cafés, and the setting gleamingly elegant, with lots of brass and marble. Plan A should be breakfast, when black rice with coconut milk and mango is recommended, or the famed shakshuka eggs. Otherwise, go for a terrific vegetarian lunch of courgettes, edamame, samphire, kefalotyri cheese and tarragon; or coriander seed crusted burrata with slices of blood orange. Add pork chops with shiitake ketchup or lemon sole with nori to taste." - Adam Coghlan

"The team behind acclaimed Ottolenghi is also at the helm of this fresh, light, and airy brasserie with fantastic Middle Eastern-influenced small plates. The main floor is tranquil and offers more formal dining, but we love eating downstairs, where communal tables look onto the lively open kitchen. Be sure to check out the interesting wine selection and the crazy mirrored loos. This is a particularly great choice for a pre-theater meal."